Biocatalytic production of flavors and fragrances

Franssen, Maurice C. R.; Alessandrini, Laura; Terraneo, Giancarlo

doi:10.1351/pac200577010273

Pure Appl. Chem., 2005, Vol. 77, No. 1, pp. 273-279

http://dx.doi.org/10.1351/pac200577010273

Biocatalytic production of flavors and fragrances

Maurice C. R. Franssen¹, Laura Alessandrini² and Giancarlo Terraneo²

¹ Laboratory of Organic Chemistry, Wageningen University, Dreijenplein 8, 6703 HB Wageningen, Netherlands
² Dipartimento di Scienze Precliniche LITA Vialba, Universitá degli Studi di Milano, Via G.B. Grassi 74, 20157 Milano, Italy

Abstract: The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used as catalyst during the production of these compounds. This paper summarizes the work that we have done regarding the preparation of branched-chain fatty acids (sheep flavors) using lipases, the production of glucosides (controlled-release flavors) using glucosidases, the formation of terpene alcohols and grapefruit flavor using enzymes from chicory, and the formation of phenolic antioxidants using lipases.